My family really enjoys Cheeseburger Rice, but sometimes it’s nice to switch things up and make this Taco Rice. One nice thing about getting your taco fix this way is that you don’t have to fill taco shells or wraps. It’s simply easier to have everything already mixed together, especially if you are feeding small kids.
This recipe is also nice for those who have a corn allergy or intolerance, since hard taco shells are corn based. And rice is much cheaper than buying gluten-free flour tortillas. If you are dairy free, the shredded cheese on top is totally optional.
The fact that everything is cooked on the stove top makes this great for summer. If you want to make this a super quick and easy meal, make a double batch of rice and/or beef on a previous night. Both can be frozen if made much in advance. Then you can reheat and throw the remaining ingredients together in no time.
Another time saving option is to make a double batch of this recipe and freeze half of it for another night.
- 1 cup uncooked rice
- 1 pound ground beef or turkey
- 1 small onion, chopped
- 8 ounces tomato sauce
- 1/4 cup water
- 1 Tablespoon homemade taco seasoning (or other gluten-free taco seasoning)
- Shredded cheese (optional topping)
- Cook the rice according to package instructions.
- While the rice is cooking, sauté the ground beef and chopped onion until the beef is no longer pink. Drain.
- Add the tomato sauce, water, and taco seasoning to the beef, simmer and stir for about five minutes.
- Combine the rice and beef mixture.
- Top with cheese if desired.